All-purpose Brown Gravy-sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Morphed a fat laden garlic sauce into an all purpose gravy/sauce. Goes great on all meats and pasta. Ingredients:
1 c olive oil |
1 c unsalted butter |
4 t minced garlic |
3 large sweet onions |
1 lb sliced mushrooms |
1 t parsley |
1/2 t oregano |
salt & pepper |
1 c all-purpose flour |
8 c chicken bouillon |
4 dashes worchester sauce |
2 dashes soy sauce |
Directions:
1. Melt butter and oil in stock pot over medium heat.
2. Thinly vertically slice onions. Add to stock pot with a sprinkle of salt & pepper to season, add 2 T garlic; sauté for 20 minutes. Remove and drain onions in a sieve over a bowl to catch excess fat.
3. Add mushrooms, 2 T garlic, parsley, oregano, & drained fat. Sauté for 5 minutes. Remove and drain mushrooms.
4. Pour all fat into a glass measuring cup. There should be about 1 cup of fat. Pour the fat back into the stock pot. Add an equal amount of flour; stir to mix. Continue stirring and sautéing roux until it is a peanut butter color. Add 8 cups bouillon per cup of fat. Continue stirring until thickened while adding Worchester Sauce, Soy Sauce, onion & mushrooms. Add 1 t salt then salt & pepper to taste.
5. When thickened, let sauce cool. Divide into two portions and freeze in gallon bags. This sauce is good for pasta and all meats. It can even be used as gravy.
6. When reheating, melt in your favorite cheese.
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